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Influence of particle size and ionic strength on the freeze-thaw stability of emulsions stabilized by whey protein isolate

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Food Science and Human Wellness 2022年第4期11卷 922-932页

作者： Hao Lai Fuchao Zhan Yujie Wei Abel W.S.Zongo Sha Jiang Haomin Sui Bin Li Jing Li College of Food Science and Technology Huazhong Agricultural UniversityWuhan 430070China Key Laboratory of Environment Correlative Dietology(Huazhong Agricultural University) Ministry of EducationWuhan 430070China

The influence of particle size and ionic strength on the freeze-thaw(FT) stability of emulsions stabilized by whey protein isolate(WPI) was investigated in this study. The destabilization of emulsions during the FT process could be suppressed in a way by decreasing the particle size of the initial emulsions, which was the result of retarding the coalescence between oil droplets. To further improve the FT stability of emulsions, different amounts of Na Cl were added before emulsification. The emulsions with the ionic strength at 30–50 mmol/L exhibited good FT stability. Notably, the ionic strength in this range would not lower the freezing point of emulsions below the freezing temperature used in this study. Salt addition could improve the structural properties of proteins, which was available to strengthen the rigidity and thickness of interfacial layers, sequentially building up the resistance that the destruction of ice crystals to emulsions. Moreover, stronger flocculation between emulsion droplets could promote the formation of a gel-like network structure dominated by elasticity in the emulsion system, which might effectively inhibit the movement of droplets, and improve the FT stability of emulsions eventually. The result was of great significance for the preparation of emulsion-based foods with improved FT stability.

关键词： Emulsion Freeze-thaw stability whey protein isolate Particle size Ionic strength

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Physicochemical properties and antibacterial application of silver nanoparticles stabilized by whey protein isolate

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Food Bioscience 2022年第2期46卷 498-506页

作者： Aoqiong Zeng Beibei Wang Cheng Zhang Ruijin Yang Shuhuai Yu Wei Zhao State Key Laboratory of Food Science and Technology School of Food Science and TechnologyJiangnan University1800 Lihu AvenueWuxiJiangsu214122PR China National Engineering Research Center for Functional Food Jiangnan University1800 Lihu AvenueWuxiJiangsu214122PR China

Nano metal materials have been widely explored to be applied in medical,environmental,and material science.Among these nanoparticles,especially silver nanoparticles(AgNPs),have drawn increasing attention for antimicrobial applications.Most researchers are keen on the development of the biologically friendly capping reagents for the synthesis of AgNPs,instead of unfriendly organic polymers.In this study,the liquid chemical reduction method was used to synthesize AgNPs with edible whey protein isolate(WPI)as a capping reagent.These WPI-AgNPs had a broad size distribution(average diameter of 138.6 nm),and their dimensions could be readily controlled in the range of 22.5-149.6 nm by introducing different concentrations of chloride.Subsequently,it was confirmed that WPI-AgNPs were formed through two mechanisms,which were respectively reduced in situ(without the addition of NaCl)and ex situ(in presence of NaCl)to yield silver nanoparticles.The WPI-AgNPs synthesized in presence of 10 mM of NaCl as mediation reagent were stable at room temperature or 4℃ up to 3 months.Furthermore,the synthesized WPI-AgNPs had a good antibacterial activity toward pathogens including Gram-negative E.coli and Gram-positive S.aureus.The results shed light on method and capping reagent to stabilize silver nanoparticles,which highlighted the potential of WPI and chloride in metal nanoparticle synthesis.

关键词： Silver nanoparticles whey protein isolate Chloride Liquid chemical reduction method

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Application of an Artificial Neural Network for Predicting the Texture of whey protein Gel Induced by High Hydrostatic Pressure

Application of an Artificial Neural Network for Predicting t...

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Computer and Computing Technologies in Agriculture VI——6th IFIP WG 5.14 International Conference(CCTA2012) Part I

作者： Jinsong He Taihua Mu College of Biosystems Engineering and Food Science Zhejiang University Institute of Agro-Food Science & Technology Chinese Academy of Agricultural Sciences

The effects of high hydrostatic pressure(HP),protein concentration,and sugar concentration on the gelation of a whey protein isolate(WPI) were investigated.Differing concentrations of WPI solution in

ISBN: (纸本)9783642361234;3642361234

The effects of high hydrostatic pressure(HP),protein concentration,and sugar concentration on the gelation of a whey protein isolate(WPI) were investigated.Differing concentrations of WPI solution in

关键词： Hydrostatic high pressure whey protein isolate Gelation Artificial neural network Artificial neural networks Hydrostatic Pressure breaking stress Gels Mean square error whey proteins Soundness hardness Mindfulness gelation lactose

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